Best 2 Spicy Tuna Or Salmon Salad Recipes
Looking for a refreshing and flavorful dish to enjoy as a meal or snack? Look no further than spicy tuna or salmon salad!
This versatile dish can be easily customized to your liking, making it a perfect option for both spicy food lovers and those who prefer a milder flavor. With two delicious variations, this recipe provides a spicy tuna salad and a spicy salmon salad, both packed with protein and healthy fats. Enjoy the spicy tuna salad as a sandwich filling, atop a bed of fresh greens, or as a dip for your favorite crackers. The spicy salmon salad, with its rich flavor and vibrant color, is perfect for a light lunch or dinner, served on a bed of mixed greens or as a filling for lettuce wraps. Both salads are easy to prepare and can be made ahead of time, making them a convenient option for busy weeknights or weekend gatherings.
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
SPICY SALMON SALAD
Steps:
- For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon. Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together.
- For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in. (Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.)
- Heat a large pan over high heat, add the olive oil and heat until very hot. Add the salmon fillets skin-side down. Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes. Cover with a lid or an inverted frying pan. Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through.
- For the salad: Meanwhile, add the arugula and spinach to a bowl. Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl. Drizzle the balsamic only on the red onion. Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil. Toss everything together.
- Add a heap of salad to 2 plates and top each with a salmon fillet.
Tips:
- For the best flavor, use fresh, high-quality tuna or salmon. If using canned fish, choose fish that is packed in water, not oil.
- Be sure to remove all the bones from the fish before cooking.
- Cook the fish until it is just cooked through. Overcooked fish will be dry and tough.
- Use a variety of fresh vegetables in your salad. Some good options include celery, onion, cucumber, and bell pepper.
- For a creamy salad, add mayonnaise or yogurt. For a lighter salad, use a vinaigrette dressing.
- Season the salad to taste with salt, pepper, and other spices. You can also add a squeeze of lemon or lime juice for a bit of acidity.
- Serve the salad immediately or store it in the refrigerator for later.
Conclusion:
Spicy tuna or salmon salad is a delicious and versatile dish that can be enjoyed as a light lunch or dinner. It is also a great way to use up leftover fish. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying salad that the whole family will enjoy.
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